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Leek risotto on a plate.

The Best Creamy Leek Risotto Recipe (With Parmesan)

Allie Hagerty
Looking for a comforting and satisfying meal? Try this creamy leek risotto recipe, cooked perfectly al dente and bursting with buttery goodness.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Pasta
Servings 4 servings

Equipment

  • Large skillet or saucepan
  • Medium saucepan
  • wooden spoon
  • ladle
  • cutting board
  • Knife

Ingredients
  

  • 1 cup Arborio rice
  • 2 leeks thinly sliced (white and light green parts only)
  • 4 cups chicken broth low sodium
  • 1 cup dry white wine
  • 1 shallot finely chopped
  • 2 cloves garlic minced
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • Fresh parsley chopped (for garnish)

Instructions
 

Prepare the Leeks:

  • Rinse the sliced leeks thoroughly under cold water to remove any grit. Drain well.

Warm the Broth:

  • In a medium saucepan, keep the chicken broth warm over low heat.

Sauté the Aromatics:

  • In a large skillet or saucepan, heat the olive oil over medium heat.
  • Add the shallot and garlic, sauté for about 2 minutes until softened.

Cook the Leeks:

  • Add the sliced leeks to the pan. Cook, stirring occasionally, until the leeks are tender and slightly caramelized, about 5-7 minutes.
  • Season with a pinch of salt and pepper.

Toast the Rice:

  • Add the Arborio rice to the pan with the leeks. Stir to coat the rice with the oil and toast it for about 2 minutes until the edges become translucent.

Deglaze with Wine:

  • Pour in the white wine and stir constantly until it is absorbed by the rice.

Add the Broth:

  • Begin adding the warm chicken broth, one ladleful at a time, stirring frequently.
  • Allow each addition of broth to be absorbed before adding the next.
  • Continue this process until the rice is creamy and tender, but still slightly firm to the bite (al dente). This should take about 18-20 minutes.

Finish the Risotto:

  • Remove from heat.
  • Stir in the grated Parmesan cheese and butter until melted and fully incorporated.
  • Season with salt and pepper to taste.
  • Garnish with chopped parsley and additional grated Parmesan if desired.
  • Serve hot.

Notes

Keep the Broth Warm - Keep the chicken broth warm in a saucepan over low heat. Adding cold broth to the risotto can shock the rice and slow down the cooking process, resulting in uneven texture.
Stir Constantly, but Not Too Much - Stir the risotto frequently to release the starches that make it creamy, but don’t stir too vigorously or too often. Over-stirring can break down the rice grains and make the risotto gluey.
Add Broth Gradually - Add the warm broth one ladleful at a time, allowing each addition to be absorbed before adding more. This slow addition ensures the rice cooks evenly and achieves the perfect creamy consistency.
Finish with Butter and Cheese Off Heat - Stir in the butter and Parmesan cheese after removing the risotto from the heat. This ensures they melt smoothly into the dish, adding richness without overcooking. This is how you get an extra luxurious texture! 

Nutrition Facts

Calories: 441kcalCarbohydrates: 52gProtein: 9gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 31mgSodium: 1105mgPotassium: 255mgFiber: 2gSugar: 4gVitamin A: 1030IUVitamin C: 6mgCalcium: 160mgIron: 4mg
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